Thursday, August 30, 2007

Italian Bread Sticks: Grissinis

My shobe is quite a finicky eater. She is the kind of person who needs to get in the mood for food!

It was been while that she has been requesting Grissinis. I really wanted to make her a batch as soon as she thought about them, but I wasn't able to get my hands on some semolina flour. Well, a recent cheese trip to Santi's led me to a bag of semolina flour and I was more than happy to get to bread stick baking for her =)

That night, was sourdough making night again. Yes siree, I make bread keep my starter alive and to supply the house hold with fresh bread. I usually make bread late in the evening, and while waiting for the dough to rise before shaping the loaves, I started on my Grissini =)

These breadsticks, I made with semolina flour and all purpose flour. I used good olive oil too but didn't add Rosemary, beacuse my shobe is not fond of herbage!

The dough is risen flattened out

Well, hand made Grissinis tend to be thicker and twisted or oddly shaped...hence they look this way =)

They turned our pretty good! After pulling the first batch from the oven, I called on to my shobe! It was to be her late night snack! hehehehe They cool quite fast so they were consumable in a few minutes after baking.

here they are, cooling on the rack...

She liked them and ate them with Philadelphia Chive and Onion cream cheese! I tried them with reminded me of Yan-yan! hahahah

They should be kept in air tight containers to keep them crisp! As you can see, my air-tight container is a bit I just repacked them in plastic sugar bags and sealed them using an impulse-sealer =)


Ruy said...

Nice breadsticks! Nice length. I got an urge to pick one and shout "Wingardium Leviosa!"

Jen Tan said...

hahahah...i never thought of them that way ruy...but now that you gave me taht idea..pwede ito pang holloween ng mga kids noh? hahaha